A wonderfully moist quick bread made with both brown and white sugar for a rich flavor. This version includes stewed raisins and nuts for extra texture and sweetness.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 | Eggs |
| 1 Cup | Brown Sugar |
| 1 Cup | White Sugar |
| 1 Cup | Salad Oil |
| 2 Teaspoons | Vanilla |
| 3 Cups | Flour |
| 1 Teaspoon | Baking Soda |
| 1 Teaspoon | Salt |
| 1 Teaspoon | Cinnamon |
| ¼ Teaspoon | Baking Powder |
| 1 Cup | Stewed Raisins (See Note) |
| ½ Cup | Nuts |
Instructions
- Preheat your oven to 350°F. Grease and flour two standard loaf pans.
- Prepare Raisins: To “stew” the raisins, place them in a bowl and cover with hot water. Let them soak for about 10 minutes to plump up, then drain them well.
- In a large bowl, beat the eggs. Add the brown sugar, white sugar, salad oil, and vanilla and mix well.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and baking powder.
- Add the dry ingredients to the wet ingredients and stir with a spatula until just combined.
- Fold in the drained raisins and the nuts.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
Note
The original recipe card is titled “Zucchini Bread” but does not actually list zucchini as an ingredient. This recipe creates a delicious spiced raisin-nut bread.
